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Sunday, 12 April 2015

I'm loving Slimming World (that's me two stone down!), but it seems very meat focussed, so I've adapted* some recipes to make them more veggie friendly. Thought I'd share them with you so you don't have to do the same. If you're not veggie, you can substitute the quorn for chicken. And a special message for my brother - this is a yummy soup for your flask, and you won't need to eat bread with it because of the noodles. Today it's:

Quorn Noodle Soup

Four servings, and good for freezing.

This is FREE on the current Slimming World regime, I'm afraid I don't know the syn figures for Green, Red, and Original.

Ingredients

1 onion - peeled and chopped up small

1 carrot - peeled and chopped up small

2 celery sticks - chopped up small

1 garlic clove** - peeled and chopped up small

1.5 litres vegetable stock

300g quorn chicken pieces (frozen or fridge)

1 portion of noodles - broken into bits

4tbsp finely chopped fresh flat-leaf parsley

Method

Place the onion, celery, garlic, stock, and quorn in a large pan and bring to the boil. Reduce heat and cook for about 15 minutes.

Add the noodles and return to the boil. Cover, reduce heat, and cook gently for about 5 minutes.

Add the parsley** and cook for another couple of minutes, and then serve.

Yummy.

This is mine. Go make your own.

Do you have any recommendations for veggie Slimming World meals?

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*this is adapted from the chicken noodle soup recipe in the Extra Easy cookbook

** you can substitute this for 1tsp garlic granules, or 2tbsp finely chopped wild garlic leaves (add when you add the parsley)